4 Servings 45 min Cook
1 Dash Salt
1 Dash Pepper
3 Beet (2" dia) Beets
2 Tbsp Olive Oil
1 Cup Buckwheat
2 Cup Water
2 Tsp Rice Wine Vinegar
1 Shallot (medium) Shallots
2 Stalk, medium (7-1/2" - 8" long) Celery
2 Fruit (2-7/8" dia) Oranges
Preheat your oven to 375 F.
Peel beets and chop into approx.
1" pieces.
Chop shallots and celery.
Toss the beets in half of the olive oil and lay them onto a baking sheet.
Sprinkle with salt and pepper.
Roast for 30 minutes, or until the beets are soft and browning ever so slightly.
Remove the beets from the oven and allow them to cool.
While the beets cook, combine the buckwheat groats and the two cups of water in a medium sized pot or a large saucepan.
Bring the mixture to a boil and reduce it to a simmer.
Simmer it for 12-15 minutes, or until the buckwheat has absorbed the liquid.
Fluff the buckwheat and let it sit until it's room temperature.
Cut one of the oranges in half and squeeze out the juice (you'll use this in the dressing).
Peel and section the remaining 1½ oranges.
Set the sections aside.
Whisk together the olive or nut oil, orange juice, vinegar, shallot, and salt and pepper together in a large mixing bowl.
Toss in the celery and beets, along with the cooked buckwheat.
Mix it all together.
Check the mixture for seasoning and season to taste.
Transfer the grain salad to a serving bowl.
Top with orange sections and ½ cup crumbled sunflower feta.
Serve.
